Can Glycation Reduce Food Allergenicity?

Rao, Qinchun; Jiang, Xingyi; Li, Yida; Samiwala, Mustafa; Labuza, Theodore P.

doi:10.1021/acs.jafc.8b00660

Cited by 19 publications

(17 citation statements)

References 29 publications

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“…A recent review reported that glycation is an effective way to reduce the allergenicity of some food proteins (Rao, Jiang, Li, Samiwala, & Labuza, 2018). Indeed, glycation was found to reduce the IgE-binding ability of ovalbumin but not ovomucoid.…”

Section: Glycationmentioning

confidence: 99%

Can food processing produce hypoallergenic egg?

Liang

Xing

et al. 2020

Journal of Food Science

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Eggs and their derived products are common foods that can induce food allergic reaction, especially in children. The reported incidence of egg allergy is 1% to 2%, and its prevalence has rapidly increased in recent years. Currently, there is no approved treatment for it. The clinical guidance for this adverse food reaction is the complete elimination of egg (and their derived products) from diet, which is difficult due to the wide use of egg ingredients in food industry. Food processing methods can affect the conformational and/or linear epitopes of allergens and may change the allergenicity of egg. Thermal treatment and various other processing methods based on the enzymatic hydrolysis and irradiation have been found useful in reducing allergenicity of certain egg allergens. However, processed egg proteins can also show an increased allergenicity after treatment and the correct pattern to follow for the generation of hypoallergenic products remains unclear. This review explores the influence of processing methods on egg allergenicity and reports the best options for the generation of hypoallergenic egg products to date.

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Section: Glycationmentioning

confidence: 99%

Can food processing produce hypoallergenic egg?

Liang

Xing

et al. 2020

Journal of Food Science

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“…These results may be due to the exposure of interior epitopes of OVM during deglycosylation and the generation of glycation products, which could function as potent epitopes (Toda et al., 2014). Conversely, the IgE‐binding abilities of OVM‐FOS and OVM‐GOS decreased because of the mask of the epitopes of OVM by glycation (Rao et al., 2018). Besides, the IgE‐binding capacity of OVM‐FOS was stronger than that of OVM‐GOS, showing the decrease of IgE‐binding capacity of glycated OVM with the increase of its glycation degree.…”

Section: Resultsmentioning

confidence: 99%

“…(2019) found that deglycosylation can enhance the allergenicity of shrimp tropomyosin. Besides, the effects of glycation on the allergenicity of allergenic proteins are heavily dependent upon the kinds of saccharides (Rao et al., 2018). Glycation can not only weaken the allergenicity of allergenic proteins through destroying and masking epitopes but also enhances the allergenicity of allergenic proteins via the generation of glycation products as new potent epitopes (Mueller et al., 2013; X. Zhu & Lin, 2006).…”

Section: Resultsmentioning

confidence: 99%

“…One possible explanation for these may be that glycation‐induced changes in protein conformation depend on the properties of allergenic proteins, conjugated carbohydrates, and incubating conditions. Moreover, a recent study shows that the influence of glycation on the allergenicity of allergenic proteins is heavily dependent upon the kinds of reducing sugars (Rao et al., 2018). Gruber et al.…”

Section: Introductionmentioning

confidence: 99%

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Effects of deglycosylation and the Maillard reaction on conformation and allergenicity of the egg ovomucoid

Zhou

Chen

et al. 2021

Journal of Food Science

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Ovomucoid (OVM), known as the major allergen in egg white, has gained increasing concerns in industrialized countries. Here, we found the deglycosylation and Maillard reaction with galactooligosaccharide (GOS) and fructooligosaccharide (FOS) can induce conformational transformation of OVM from other structures (β‐turn, strang, and random coils) to α‐helix. We also introduced an approach to reduce the allergenicity of Gallus domesticus OVM by Maillard reaction with GOS and FOS. However, the OVM glycated by mannosan (MOS) and deglycosylated OVM exhibited higher allergenicity than native OVM. Therefore, GOS and FOS, especially GOS, could be applied in the reduction of the potential allergenicity of OVM through glycation. Furthermore, these findings may provide new insights into the development of hypoallergenic egg products. Practical Application In this study, the allergenicity and conformation of OVM treated with deglycosylation and glycation (GOS, FOS, and MOS) were investigated. The results would provide a better understanding of the effects of deglycosylation and Maillard reaction with different reducing sugars on the molecular characteristics of OVM and further provide new insights into the development of hypoallergenic egg products.

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“…For example, trypsin hydrolysis generated two polypeptide fragments from cod that are allergenic [ 128 ]. Glycation, as another food processing method, could also increase or protein allergenicity [ 129 ]. After glycation, the digestibility and allergenicity of carp parvalbumin increased and decreased, respectively, due to glucose attachment to IgE epitopes [ 122 ].…”

Section: Effect Of Processing On Fish Allergensmentioning

confidence: 99%

Effect of Processing on Fish Protein Antigenicity and Allergenicity

Jiang

Rao

2021

Foods

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Fish allergy is a life-long food allergy whose prevalence is affected by many demographic factors. Currently, there is no cure for fish allergy, which can only be managed by strict avoidance of fish in the diet. According to the WHO/IUIS Allergen Nomenclature Sub-Committee, 12 fish proteins are recognized as allergens. Different processing (thermal and non-thermal) techniques are applied to fish and fishery products to reduce microorganisms, extend shelf life, and alter organoleptic/nutritional properties. In this concise review, the development of a consistent terminology for studying food protein immunogenicity, antigenicity, and allergenicity is proposed. It also summarizes that food processing may lead to a decrease, no change, or even increase in fish antigenicity and allergenicity due to the change of protein solubility, protein denaturation, and the modification of linear or conformational epitopes. Recent studies investigated the effect of processing on fish antigenicity/allergenicity and were mainly conducted on commonly consumed fish species and major fish allergens using in vitro methods. Future research areas such as novel fish species/allergens and ex vivo/in vivo evaluation methods would convey a comprehensive view of the relationship between processing and fish allergy.

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Can Glycation Reduce Food Allergenicity?

Cited by 19 publications

References 29 publications

Can food processing produce hypoallergenic egg?

Can food processing produce hypoallergenic egg?

Effects of deglycosylation and the Maillard reaction on conformation and allergenicity of the egg ovomucoid

Effect of Processing on Fish Protein Antigenicity and Allergenicity

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